Greek Lemon Rice

Ingredients

1 1/2 tbsp extra virgin oil (or butter)
1 garlic clove , minced
1/2 onion , finely chopped (white, brown, yellow)
1 1/2 cups long grain white rice , uncooked (Note 1)
1 1/4 cups chicken broth
1 cup water
1 large lemon (1 tsp zest + 3 - 4 tbsp lemon juice)
3 tbsp finely chopped parsley
3 tbsp finely chopped dill (or sub with parsley, oregano, basil chives, mint)
Salt and pepper

Instructions

Heat oil over medium heat in large saucepan or small pot.

Add garlic and onion. Cook for 5 minutes or until translucent and sweet.

Add rice and stir until rice turns mostly translucent.

Add broth and water. Place lid on, bring to simmer then turn heat down to low.

Cook for 12 minutes or until water is evaporated.

Remove from from stove and rest for 10 minutes (keep the lid on).

Remove lid. stir through lemon zest, lemon juice, herbs and salt and pepper to taste.

Shrimp Saganaki

Ingredients

1 1/2 pounds jumbo shrimp, 21/25, fully thawed, peeled and deveined
kosher salt
Black pepper
1 1/2 teaspoons dry oregano, divided
1 1/2 teaspoons dry dill weed, divided
Pinch red pepper flakes
6 garlic cloves, minced, divided
Extra virgin olive oil
1 large red onion, chopped
1 26- ounce can diced tomato
Juice of 1/2 lemon (2 T)
Chopped fresh mint leaves, a generous handful
Chopped fresh parsley leaves, a generous handful
2 ounces Greek feta cheese
Pitted Kalamata olives, chopped

Instructions

Pat shrimp dry and place in a large bowl. Season with kosher salt, pepper, 1/2 tsp dry oregano, 1/2 tsp dry dill weed, pinch red pepper flakes, and about 1/2 tsp of minced garlic. Drizzle with extra virgin olive oil, and toss to combine. Set aside for now.

In a large heavy skillet heat about 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion and remaining minced garlic, cook briefly until fragrant (stir regularly.) Add tomatoes and lemon juice, and season with pinch of salt, pepper, and remaining dry oregano and dill. Bring to a boil, then lower heat to medium-low and let simmer for 15 minutes.

Add the marinated shrimp. Cook for 5 to 7 minutes or until pink; do a little stirring if needed. (Do not overcook shrimp.)

Stir in fresh mint and parsley leaves. Finish with a sprinkle of feta and Kalamata olives.

Serve over plain orzo or rice

Chicken gyros

Marinade Ingredients

1 cup plain Greek yogurt 
1 lemon, juiced (3 - 4 T)
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3 garlic cloves, minced
1 tablespoon oregano
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 pinch cayenne pepper (optional)
Kosher salt
Black pepper

Gyros
1 1/2 pounds chicken tenders
1 tablespoon extra virgin olive oil
Pita Bread
Tzatziki Sauce
1 large tomato, sliced
1 cucumber, sliced
1 green pepper, cored and sliced
1 small red onion, sliced into half moons
Pitted Kalamata olives

Instructions

Marinate the chicken:

In a large mixing bowl, mix together the marinade ingredients until well combined. Season with salt and pepper to taste. Add the chicken tenders and mix, ensuring each piece of chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or overnight.) Meanwhile, prep the gyro fixings.

Cook the chicken:

Heat extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add the chicken tenders to the pan, shaking off any excess marinade. Cook on one side undisturbed until well-browned, about 5 minutes. Using tongs, turn the chicken over and cook on the other side for another 5 minutes or until the chicken is done.

To Oven-Bake: 

Heat oven to 375°F. Shake excess marinade off the chicken tenders and arrange them on a baking sheet lined with parchment paper. Bake until done (internal temperature should register 165°F), about 20 minutes.

To Grill Outdoors: 

Grill chicken over medium heat for 5 minutes on one side, and another 3 to 5 minutes on the other until chicken is fully cooked. The internal temperature should register 165°F.

Assemble the chicken gyros. 

Warm up some pita over a medium gas burner or a hot, dry skillet. Spread the Tzatziki sauce on top, then add chicken (about 2 to 3 tenders) and top with tomato, cucumber, green pepper, red onion and olives as you like. Wrap the pita up and enjoy!

To Prepare Ahead of Time: You can prepare the chicken and marinate it one day in advance. Store it in an airtight container in the fridge until ready to cook.

Grandma's French Hamburger Dressing

3  lbs ground meat - beef/pork/venison/etc - browned & drained
1 lg onion - sauted in olive oil or butter (your choice)
1 c water + 3 tablespoons melted butter
1/2 package sage and onion bread crumbs (soaked in water and melted butter)
4 potatoes, boiled and mashed (add milk and butter to mash per typical)
1 teaspoon cloves

1 teaspoon nutmeg

1 teaspoon cinnamon
1 teaspoon sage
3/4 teaspoon thyme

1/2 to 1 c beef broth

Combine spices and onion with browned meat in the large frying pan with 1/2 to 1 cup of beef broth.

Simmer for 5 to 10 minutes.

Get out a very large mixing bowl and mix the meet, potatoes and stuffing well.

Bake in casserole dish 350 for 45 minutes or until warmed through (165)

Add 1.2 c to 1 c beef broth if making ahead and reheating.

 

Blackened Tuna Spice mix

1 tablespoon smoked Paprika
1 tablespoon Garlic powder
1 tablespoon Onion powder
1 tablespoon chipotle chili powder
1 teaspoon kosher salt
1/2 teaspoon Sugar
1/2 teaspoon black pepper

Store in tight lid container for up to 3 months.

Heat 2 tablespoons oil in pan over medium high heat. Coat tuna steaks each side with seasoning. When oil smokes, add tuna steaks to pan. Sear 1 minute each side. Reduce to medium heat and cover for 2 minutes.

Easy Korean Beef Bowl

4 servings Cooked rice
1 small onion chopped
3 cloves garlic chopped
2 carrots julienned
1 lb cooked ground beef

Sauce:
3 tablespoons Hoisin sauce
3 tablespoons Soy sauce
1 tablespoon cooking Sherry
1 tablespoon Sugar
1 tablespoon toasted sesame oil
red chili flakes to taste
1/2 teaspoon Ginger

Make rice for 4 bowls

Heat 2 tablespoons oil in wok. Cook onions garlic and carrots, cook 4 - 8 minutes. Add ground beef and stir together. Add sauce. stir and cook until heated through.

Put rice in bowls add beef mixture on top and sprinkle with sesame seeds.

Mom's Taco Seasoning

2T Chili Powder

2T Paprika
1T Ground Coriander
1T Garlic Powder
1T Salt
2t Ground Cumin
1/2t Crushed Red Pepper Flake
1/2 t Black Pepper
1t dried leaf oregano

Mix thoroughly. Add 1 to 1 1/2 T and 1/2c water to 1 lb of meat (beef/chicken). Cook on medium heat 5 - 10 min.